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December 28, 2011

For a lot of South Indians Sambar does not fall under holiday special dishes. But for me this sambar with freshly ground masala (spice) paste makes for a comforting weekend meal. I usually make sambar with sambar powder (store-bought or homemade), but when I have time or have company coming over, I take the time to make the masala myself.

Recipe I use is from Chandra Padmanabhan’s Dakshin cookbook.

Ingredients:

Toor dal – ½ cup

Mixed vegetables – 3 cups (I used carrots, capsicum, potato)

Onion – 1 medium, thinly sliced

Turmeric - ½tsp

Tamarind paste – 2tbsp

Salt – to taste

Coriander leaves – 2tbsp, finely chopped

For Spice paste:

Fenugreek seeds – ½tsp

Coriander seeds – 3tbsp

Chana dal – 1½tbsp

Cumin seeds – 1tsp

Poppy seeds – 2tsp

Dry red chilies – 6

Asafoetida/ Hing – ½tsp

Fresh coconut – 3 -4 tbsp, grated

Red onion – 1 small, chopped

For tempering:

Mustard seeds – 1tsp

Cumin seeds – 1tsp

Fenugreek seeds – ½tsp

Dry red chili - 1

Curry leaves – 6-8

Method:

Cook toor dal in a pressure cooker until very soft and mushy.

Make the spice paste: Heat 2tsp oil in a small sauté pan; add the seeds, dal, red chilies and hing. Sauté until the seeds start to splutter. Remove from heat and let cool. Grind along with grated coconut, onion and a little water to make a smooth paste.

In a medium sauce pan, heat 2tbsp oil and add the tempering ingredients. Once the seeds start to sputter add onion, mixed vegetables and turmeric.

Cook until the veggies are tender, about 8 minutes.

Next add the ground paste and cook for 2 minutes.

Add the tamarind paste, cooked dal and salt. Add water as needed to get to desired consistency. Cook for 5 minutes on medium-high flame for the flavors to blend.

Garnish with chopped coriander and serve with steamed rice and a curry.

I served the sambar with some simple eggplant curry. Papads on the side would be awesome (I didn’t feel like frying some up).

Lets check out what my fellow marathoners have cooked up for Day 6 of BM# 11.